In a mixing bowl, combine the rinsed black beans, chopped red bell pepper, corn, cilantro, lime juice, sliced green onion, chili powder, ground cumin, garlic powder, paprika, and a sprinkle of kosher salt and black pepper. Mix everything until well combined, ensuring the beans are slightly mashed but still have some texture.
In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side. This makes them pliable and easier to roll without tearing. If you have a large batch, you can keep them warm in a clean kitchen towel.
Take a warm tortilla and place about 2 tablespoons of the black bean mixture in the center. Sprinkle 2 tablespoons of shredded cheese on top. Roll the tortilla tightly around the filling, tucking in the ends as you go. Repeat this process until all the filling is used.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place the rolled taquitos seam-side down. Lightly spray or brush the tops with olive oil to help them crisp up. Bake for about 20 minutes or until the taquitos are golden brown and crispy.
Once baked, remove the taquitos from the oven and let them cool for a couple of minutes. Serve them hot with chopped lettuce, sliced green onions, pico de gallo, guacamole, sour cream or Greek yogurt, shredded cheese, queso fresco, and salsa for dipping.
